Grilled Chicken with Ratatouille

2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1″-wide strips
1 red onion, peeled, cut into 1/2″-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 Tbsp. olive oil
4 skinless boneless chicken breasts (about 2 lbs.)
1/3 cup thinly sliced basil
1 1/2 tsp. red wine vinegar

Place first 5 ingredients in a large bowl and drizzle with olive oil; sprinkle with salt and pepper and toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.

Place chicken breasts in same large bowl and turn to coat with remaining oil in bowl. Sprinkle chicken with salt and pepper and grill until cooked through, about 6 minutes per side. Let stand about 5 minutes.

Meanwhile, coarsely chop grilled vegetables and transfer to a clean large serving bowl. Add basil and vinegar and toss to coat. Season to taste with salt and pepper. Slice chicken into 1/2″-thick slices and serve with ratatouille.

Serves 4
WW SmartPoints per serving: 8